ArticleJournal of agricultural and food chemistry2021

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil.

Lorenzo Cecchi et al.PubMed ↗Full text ↗Publisher ↗

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